Alexa Hampton redecorated a spec house in the Hamptons for an urban couple. They were looking for a place that would look and feel like a summer house but could be used all year round. The mandate was almost no color, easy and comfortable, yet not without flair Alexa Hampton says of the weekend retreat she designed in Bridgehampton, New York. Michael Donnellan, of Summerhill Landscapes, planted boxwood at the entrance.

Click here to read the article and view the fabulous 6-photo slideshow.

The person who made this fabulous knitted deer head should immediately make a small red pom pom and pin it on his nose. Then he would be Rudolph. It would be great with a big wreath around its neck too. The source was etsy.com but when I clicked on the link it said the page no longer existed.

"Pick the day. Enjoy it to the hilt. The day as it comes and people as they come. The past, I think, has helped me appreciate the present and I don't want to spoil any of it by fretting about the future."

Check in with me later to see if I've recovered from my food coma. I can't remember when I've eaten more good food in one day. So far, I've resisted leftovers but I feel myself weakening now that the lunch hour is approaching.

Thursday, November 25, 2010

Just in case you're wondering about Piggie, he's fine. All is well and he's bonded with Webster and now they play together. Webster went through his basket of toys and pulled out a Babar stuffed toy and presented it to Piggie on the sofa this morning. It was hilarious. Actually Webster wanted his small elephant squeeky toy back and was pulling a bait and switch which did not work. Haha. Webster hasn't played with that toy in years. I was amazed that he found the only other elephant he owns for this failed mission.

A wet sleet has been falling for the last few hours but it melts as soon as it hits the ground. My outside thermometer says it's 40 degrees. I hope this doesn't present a problem later when it gets colder. I have to go out but don't have to drive more than a few blocks to have another feast with friends.

3/4 to 1 1/2 cups buttermilk (substitute half the amount with cream for a richer scone)

1 large egg

2 tablespoons water

1. Preheat the oven to 400 degrees F. In a large bowl, stir together the flour, baking powder, salt and pepper.

2. Cut in the butter with a pastry blender or two knives until the mixture is crumbly and studded with flour-butter bits the size of peas.

3. Stir in the cheese until just blended.

4. Add the green onions, bacon and 3/4 cup buttermilk. Mix just until the ingredients are incorporated. If dough is too dry to hold together, add the remaining buttermilk, 1 tablespoon at a time, until the dough can be formed into a ball. Stir as little as possible to ensure a light- textured scone.

5. Place the dough on a lightly floured surface, and pat it into a ball. Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and 1/2 inch thick. Cut the dough into 8 to 10 equal wedges.

6. Whisk the egg and water together in a small bowl. Brush each wedge with the egg wash. Place the scones on an ungreased baking sheet, and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm. Makes 8-10 scones.

Just one of many fabulous recipes for my favorite teatime treat is pictured above. All of the recipes and many more photos can be found by clicking on Let Them Eat Scones

Thanksgiving is a busy day for all of us. I hope your turkey looks just like the one in the Norman Rockwell illustration called Freedom From Want. This painting appeared on the cover of The Saturday Evening Post on March 6, 1943 and inspired America. It continues to inspire me. Every time I look at it I remember my grandparents and the big family get togethers of days gone by.I added the poem below the classic image. HAPPY THANKSGIVING!

Tuesday, November 23, 2010

This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned fancy looking potatoes turn out crisp on the outside and tender on the inside. There's nothing too fancy about these Hasselback potatoes, they are just part-sliced baked potatoes garnished with Parmesan cheese, olive oil, garlic and some chives. Be careful when you’re cutting them not to go all the way through the potato or you’ll just end up with sliced potatoes!

Preheat the oven to 425˚F (220ºC).Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.Be careful not to slice all the way through. The potato will fan out a bit as it bakes.

Place the potatoes on a baking sheet. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil.

Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.

Garnish with additional parmesan and chives!

I like this recipe because you can bake just one in a toaster oven with a much shorter cooking time. I like the use of olive oil instead of butter. I think I might make these tomorrow. I have all the ingredients on hand. Yum.